You will need
- 1.8 kg beef tenderloin
- 0.5 teaspoon dry thyme
- 1 tablespoon salt
- 1 teaspoon ground pepper
- 6 large heads of red onion
- 4 large carrots
- 1 tablespoon horseradish
- 100 g coarse-grained mustard
Wash the meat and dry it with a paper towel. Heat a pan (best to use a non-stick coating), fry in it the meat on each side for five minutes each.
Preheat oven to 180°C. In a deep bowl, mix salt, pepper and thyme. The mixture grate the meat. Wash and peel the carrots, cut it into slices. Onions clean from the husk and cut into large cubes. On a baking sheet spread out the chopped vegetables and place the meat on top. Bake for one hour.
Lower the oven temperature to 120°C. Take a bowl and mix it with mustard and horseradish. Pan roast beef take out of the oven, carefully cover it with the mixture of mustard and horseradish, put back in oven and bake until cooked for another 45 min.
Put the cooked roast on a pre-warmed dish, cover with foil and allow to stand for 15 min.
In England, before cooking the roast beef, the meat is prepared the traditional way. This beef carcass for three weeks hung in a dry, well-ventilated area at temperature not above +4 degrees. After this time the meat will be covered with a thin crust, which is then cut. With this procedure, the meat will begin to stand out enzymes, and it will get the original taste and rich aroma. This process can be repeated at home. Paper for roasting a piece of beef paired and store for several days at a temperature of zero degrees. At the end of the term, remove the piece and carefully cut the crust. So the meat does not lose shape, before cooking pull it tight with string.
The meat for the roast beef should be chosen very carefully. First, it should not be frozen, use only fresh, fresh or chilled meat. The piece can be from any part of the carcass, but keep in mind that the farther toward the tail, the meat will be more lean and dense. For this dish use chilled meat, lain in the refrigerator for at least three days.